RESTAURANT & BAR CONCEPT DEVELOPEMENT
FOOD & BEVERAGE CONSULTING
Our food & beverage consulting services include operational, strategic and performance analysis as well as redefining and fine tuning your food & beverage business. In addition we offer organisational assistance as well as consulting services in quality standards and management, controlling and staffing.
FOOD & BEVERAGE CONCEPT PLACEMENT & PLANNING
Helping you (re-)developing your available food service spaces (for example in retail, waiting halls, shopping areas) into real culinary places of their own, by selecting the right mix of food & beverage concepts from successful multiple and single concept operators, licensors and franchisors. Many of which are still kept a best secret. Our objective is to increase dwelling time, customer spending and experience by combining a matching and targeted offer, design, commercial model as well as subsequent activities.
GREEN TURNAROUND - PROFITABLE SUSTAINABLE HOSPITALITY
Hospitality and how it optimises resources, has the potential to be the leading hero of sustainability in the market today. The changes could vary from small changes such as leaving a sign on the door if the sheets do not need to be changed daily, to a larger scale switch over to change overall operations to a complete design for sustainability. What changes can you make in your day to day operations to become more ecological? When a hospitality operation wants to develop more sustainable products or services, or become greener itself, we call this Green Turnaround. Many hospitality operations are looking to grow profitably and sustainably in the market these days, and are either pushed by their guests, employees or own values to lighten their environmental footprint. While it might be daunting for some hospitality operations to think about where to start, we have a simple system to audit 5 key areas of a business, and identify the easiest and best places to make some shifts in process to either make guest services, products and experiences more green, or even, the company functional performance. We have developed 3 simple packages to start green turnaround – PLEASE DOWNLOAD HERE
REFERENCES
to name a few…
niu hotels by Novum Hospitality:
Development of 2 fresh Concepts
for multiple roll out
Casual Dining & Artisan Bar Concepts
Falkensteiner Hotels & Residences:
Development of contemporary Breakfast Offer,
Craft Bar Concept
Casual Food Sharing Concept
Kitzig Design Studios:
various Food & Beverage Concepts
Fine & Casual Dining Concepts
Food & Beverage Consulting
The Great B’s:
Concept Consulting
Hoppebräu Brewpub:
contemporary food concept
Bar & Kitchen Planning for a modern Craft
Craftbeer Brewery
Alte Brennerei Pullach:
Casual Fine Dining Concept
Swiss multinational Food & Beverage
Franchisor: Prototype-Development for a
– Quick Service Concept
The Restaurant at Grande Provence Heritage Wine Estate: Casual Fine Dining Concept
Sophie’s Bistro at Sofitel Munich Bayerpost: Bistro Concept
FURTHER REFERENCES
Restaurant Schwarz & Weiz for Sofitel Munich Bayerpost: Fine Dining Concept
Goldochs Brauerei: Prototype-Development for Pub & Casual Dining Concept
Contemporary Bavarian concept for Paulaner Bräuhaus Consult – Microbrewery Concept
Kosmos Lüdenscheid, consulting to Interior Design, Kitzig Interior Design: Dining Concept
Schlosshotel Fleesensee, consulting to Interior Design, Kitzig Interior Design: Dining & Bar Concept– Food & Beverage
7 Pines Restaurant, Spain, functional Planning to Kitzig Interior Design: Outdoor Bar Concept
Leander, Bremen, Dining Concept – Food & Beverage Programme, Operating Equipment, Functional Planning
GOP Bar Münster, Bar Concept – Food & Beverage Programme, Operating Equipment, Functional Planning
Livingroom, Bochum, food & beverage Concept to Kitzig Interior Design: Dining Concept
Ev. Hospital Mettmann, Canteen Concept – Food & Beverage Planning
Anderbar Bochum, Bar Concept – Food & Beverage Programme
FURTHER REFERENCES
Restaurant Schwarz & Weiz for Sofitel Munich Bayerpost: Fine Dining Concept
Goldochs Brauerei: Prototype-Development for Pub & Casual Dining Concept
Contemporary Bavarian concept for Paulaner Bräuhaus Consult – Microbrewery Concept
Kosmos Lüdenscheid, consulting to Interior Design, Kitzig Interior Design: Dining Concept
Schlosshotel Fleesensee, consulting to Interior Design, Kitzig Interior Design: Dining & Bar Concept– Food & Beverage
7 Pines Restaurant, Spain, functional Planning to Kitzig Interior Design: Outdoor Bar Concept
Leander, Bremen, Dining Concept – Food & Beverage Programme, Operating Equipment, Functional Planning
GOP Bar Münster, Bar Concept – Food & Beverage Programme, Operating Equipment, Functional Planning
Livingroom, Bochum, food & beverage Concept to Kitzig Interior Design: Dining Concept
Ev. Hospital Mettmann, Canteen Concept – Food & Beverage Planning
Anderbar Bochum, Bar Concept – Food & Beverage Programme
ABOUT US
Recipe for Concept | Restaurant & Bar Concept Development is composed of a network of passionate professionals, led by Jan Smeets and his team. Together we have over 20 years of international hospitality experience – to name a few, the UK, the Netherlands, Australia, Germany, China, New Zealand and South Africa were some of the stations of the world. During this time extensive knowledge in restaurant & bar concept development, operation as well as management in both, casual and luxury establishments has been gained, also when it comes to licensing, expansion-planning and international multi-unit outlet management.
YOU ARE IN CAPABLE AND SAFE HANDS – WITH GREAT EXPERTISE!
ABOUT US
Recipe for Concept |
Restaurant & Bar
Concept Development
is composed of a network
of passionate
professionals,
led by Jan Smeets
and his team.
Together we have over 20
years of international
hospitality experience
– to name a few, the UK,
the Netherlands,
Australia, Germany,
New Zealand
and South Africa
were some of the stations
of the world. During this
time extensive knowledge
in restaurant & bar
management in both, casual
operation as well as
concept development,
and luxury establishments
has been gained, also when
it comes to licensing,
expansion-planning and
international multi-unit
outlet management.
YOU ARE IN CAPABLE AND SAFE HANDS – WITH GREAT EXPERTISE!
SOME OF HIS STATIONS WERE
Expansion & Development as well as
Senior Project Manager
Paulaner Brauhaus Consult
Director of Food & Beverage
Sofitel Munich Bayerpost
Operations Manager
Grande Provence Heritage Wine Estate
Six Sigma Black Belt Manager
Sheraton Frankfurt Hotel & Towers
Assistant Director of Food & Beverage and Food & Beverage Analyst
the Westin Grand Munich
Bar Manager
Shangri-La China World Hotel
SOME OF HIS STATIONS WERE
Expansion & Development as
well as Senior Project
Manager
Paulaner Brauhaus Consult
Director of Food &
Beverage
Sofitel Munich Bayerpost
Operations Manager
Grande Provence Heritage
Wine Estate
Six Sigma Black Belt
Manager
Sheraton Frankfurt Hotel &
Towers
Assistant Director of Food
& Beverage and Food &
Beverage Analyst
the Westin Grand Munich
Bar Manager
Shangri-La China World
Hotel
LET’S TALK… WE ARE LOOKING FORWARD TO HEAR FROM YOU!
JAN SMEETS
RECIPE FOR CONCEPT
RESTAURANT & BAR
CONCEPT DEVELOPMENT
HAUPTSTRASSE 2
82402 SEESHAUPT
(MUNICH AREA)
GERMANY